Lentils with Spelt Spaetzle and Tofu Frankfurters

Method

1. To make the spelt spaetzle: In a mixing bowl, mix the dry ingredients (wholemeal spelt flour, spelt semolina, sea salt, and turmeric). Add the sparkling mineral water and oil, then mix by hand or in a stand mixer until it forms a viscous dough that falls off a spoon very slowly. Allow the dough to rest for 20 minutes.
2. Meanwhile, prepare the lentils: Drain and rinse the soaked brown lentils thoroughly. Put the lentils into a pan with the diced carrots, bay leaf, and 500ml of water. Bring to the boil, then reduce the heat to low, cover, and simmer for 15 minutes. Drain the lentils in a sieve, collecting and reserving the cooking water, and discard the bay leaf.
3. Melt the margarine in a large pan over medium heat and saute the diced onion and leek until softened. Stir in 1 tbsp wholemeal spelt flour and toast lightly. Deglaze the pan with a little reserved lentil cooking water, stir, and briefly bring to the boil.
4. Add the cooked lentil and carrot mixture along with the remaining cooking water to the pan. Season with balsamic vinegar, salt, and pepper, adjusting the amount of liquid as needed to achieve a rich sauce.
5. To cook the spaetzle: Bring salted water to a gentle simmer in a large pan. Moisten a spaetzle board or small chopping board with water, place some dough on it, and spread it out thinly with a dough scraper. Hold the board at an angle over the pan and scrape portions of dough into long, thin noodles directly into the water (dip the scraper into the water occasionally to prevent sticking).
6. Once the noodles float to the surface, remove them with a slotted spoon, drain well, and keep warm in a lightly greased dish until ready to serve.
7. Heat the tofu frankfurters in hot water. Arrange the frankfurters with portions of spaetzle and lentils on plates, garnish with picked curly parsley, and serve immediately.